Terrina di coniglio e verdure
Rabbit and vegetable terrine
- 400g (14 1/8 ounces) boned rabbit
- 180g (6 1/3 ounces) pork fresh sausage
- 150g (5 1/3 ounces) cotto ham, in a piece
- 2 eggs
- 2 tablespoons dried chives
- 3 tablespoons extra virgin olive oil
- 150g (5 1/3 ounces) frozen string beans
- 150g (5 1/3 ounces) frozen sliced carrots
- 10g (1/3 ounce) plain dry bread crumbs
- Salt
- Time:
preparation: 30 minutes
cooking: 50 minutes
total: 80 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 412 (kCal) 21 % GDA (*) - 1722 (kJ)
Protein: 27.0 (g) 54 % GDA
Total fat: 30.1 (g) 44 % GDA
Total carbohydrate: 4.1 (g) 2 % GDA
Sugars: 2.6 (g) 3 % GDA
Buy the rabbit already boned.
Steam string beans and carrots for about 10 minutes. Season to taste with salt.
Remove the skin from the sausage and cut into little pieces the boiled ham.
Blend in the food processor the rabbit, cut into large pieces, the sausage, the boiled ham, the eggs, the chives and 6 tablespoons olive oil. Season to taste with salt.
Oil and sprinkle with plain dried breadcrumbs a plum cake mould. Spoon in a third of rabbit mixture, followed by a layer of string beans, a layer of rabbit mixture and a layer of carrots. Close up the terrine with the remaining mixture. Bake in a bain marie at 200°C (400°F) for about 50 minutes.
Wait for some minutes until warm before overturning the terrine on a serving dish; slice it and serve.
What's the right wine ?
Our suggestion is: Lugana (white wine from Lombardy and Venetia - Italy)
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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